Dark greens and noodles with yogurt
Dark greens and noodles with yogurt simple, you don’t need a pasta maker, and hand-rolling is actually best. If it’s your first time, be kind to yourself and don’t worry if it comes out a little thicker than usual. Any wilting greens are suitable for this application. kale, spinach, and chard nevertheless, spinach, wild garlic, and nettles (as seen in the picture) make a very flavorful combo.
Although I always attempt to make a vegetarian version so that my husband may eat it with the rest of the family, this recipe was influenced by an Azerbaijani minced beef khingial recipe. However, if you are making this for a special occasion, do prepare the homemade pasta so it is extra-special. You can buy ready-made fresh lasagne sheets and cut them into 6 cm diamonds, or break up dried lasagne sheets. Please don’t be afraid if you choose to create fresh pasta.
- 110 ml water
- 2 large egg
- 260g pasta flour
- 600 gonions
- 65 clarified butter
- splash of vegetable oil
- 300 gany dark green leaves
- sea salt and black pepper
- 160 ml yogurt
- 1 garlic clove
- In a big bowl, add the egg after adding the required water. Stir it in thoroughly. Then, add the flour and firmly stir it with your hands to form a soft dough. More flour should be added to the work surface, and the dough should be smooth and no longer stick to your hands. For at least 30 minutes or up to 24 hours in the refrigerator, leave it to rest covered.
- In this recipe, only half of the onions are required. However, there is no need in doing this in lesser amounts because the onions are excellent and can be used in a variety of other meals. Cut the onions in half, then carefully slice them against the grain. Melt 30g of clarified butter, alternatively you may use a knob of ordinary butter with a little bit of oil. Add a healthy amount of salt and the onions. They should be let to sweat for 20 minutes over medium-low heat, covered with a lid if you have one or a cartouche (a circle of baking parchment). They will squish down and become translucent. Cover once more and simmer for a further 10 minutes on medium heat, stirring frequently.
Korean Yogurt Soju Cocktail
- Prepare a bowl with ice and cold water for when you use nettles. Place them in a skillet, cover them with boiling water, and cook them for 3 minutes. After that, remove them from the pan using tongs or a spider and submerge them in the iced water. Cut off any thick stems and chop across the leaves when the nettles have been disarmed.
- Cook the nettles, wild garlic slices, and spinach in the remaining clarified butter over medium-low heat for 5 to 10 minutes.
- When using different greens, there is no need to blanch them; simply add them to a skillet with the remaining clarified butter, sliced and uncooked. Cook until they appear tender and wilted after seasoning thoroughly with salt and pepper (kale will take longer than spinach). Garlic and yogurt should be combined in a bowl.
- Then drain the pasta, but not too quickly—you want to retain some of the pasta water. Add them to the pan with the cooked greens, mix them well, and then add half of the caramelized onions (save the other half for later). Place everything on a dish, top with sumac, crunchy breadcrumbs, and garlicky yogurt.